I was born and raised in albert and one of my foods that I remember from my childhood is Flapjacks, my mom did not just believe in these for a hearty breakfast, they could be used for any meal, they could be used in lunches and they could be used as both a basic or a o my goodness WOW treat..

My Beloved Mother on one of our mother-Daughter trips, did you laugh, I mean flapjacks, Canada, beaver.. LOL

Our Flapjacks where made on this huge cast iron griddle that hung on a wall and was only brought out for them.. Never do I remember anything else being cooked on that cast iron, I know now it was to preserve that perfect flip, I struggle in my own cast iron to keep the ideal non stick when used for other things, and someday, maybe I will be lucky enough to find or buy a flapjack pan..

Our flapjacks where always thick, if they did not rise at least half a inch, they were considered.. ok, but not near fluffy enough 🙂

They could be topped in so many ways.. a dippy egg, or sugar and cinnamon or hot buttered rum syrup, canned fruit in any pie filling form, or lemon custard.

If it was for breakfast, it tended to be fruit, or syrups, if it was supper, dippy egg was more norm, if it was a snack, buttered and rolled, or peanut butter or jam..

But there was one dessert treat that always sticks out in my mind.. it was a pancake treat from my mothers childhood that was passed down to us..

Fresh hot pancake, brown sugar and fresh thick raw cream drizzled on top.. O my.. it was so good, but it only worked because we had our own cow..

2 cups flour, 2tsp baking powder, 1 tsp baking soda, 1 tsp salt, one and half tbsp. of sugar, mix together in a bowl, then one egg in a well in the middle, large mixing spoonful of oil (approx. quarter cup) and then milk to make correct thickness of batter.

And for holidays, ten times this recipe of the dry and it will make one icecream pail full of batter, I come from a large family..

Grandmas pancake syrups recipe from the farm

Two cups of brown sugar, one cup of water, bring to boil, and simmer for five min, remove from stove and add half a tsp of maple flavour, can be used hot or cold.. (was also be used over top of rice pudding) Very running but good flavour

So what is your pancakes like.. do you like them thin, almost crepe like, or do you like thick fluffy flapjacks, what is your favorite topping. Do you have any favorite memories from your childhood on this food item.

3 Responses to FlapJacks Canadian- Northern Alberta Style.

Yum! Haven’t tried the brown sugar with cream but pretty much all the rest. I like the fluffy ones and learned that it’s important to use “cold” water when mixing to not activate the baking powder prior to hitting the skillet. In the morning I eat 2 at a sitting, one with my eggs on top and the last one cut in 4 sections, 3 for different jams and the last for syrup. I’m weird about not getting syrup mixed with my jam. Can’t wait to try you and your mum’s recipes! Cheers!

We love big thick pancakes with fresh Quebec Maple Syrup. My grandmother came from down in the St Louis de Gonzague region of Bauharnois and they had their own sugar bush. So anything else on top was sacrilege. We do alternate the traditional pancake recipe with one for oat cakes, those are especially good if cooked on an iron griddle over a campfire. But I’m thinking that we might try the cinnamon sugar and cream over oat cakes for lunch today…

Oh my, they’re GORGEOUS!!
My favourite was a recipe from our Dutch neighbour when I was a kid…
She would heat up the pan, add a dollop of Dutch butter and sliced rings of apple before pouring in the batter. More butter, a sprinkle of brown sugar and cinnamon added before serving. YUMMY!!

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